Making dessert sauces made me more conscious of the need to use observation in preparing them. Making sure the eggs reach proper temps, to expand the sauces-not scrambling the eggs; preventing sugars from crystalizing-to prepare a smooth even caramel were some of the processes. Oh, whisking was definitely a skill necessary to create the ribbon stages or soft peak stages in the process. But what I enjoyed most was the awesome sweetness, all made from scratch (homeade)!! So I took the liberty in making a Mousseline sauce with strawberry preserves. Happy Valentine's Day!!!
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